Mini Cheesecake Bites
Published 7/14/2023
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These mini cheesecake bites use a delightful mix of Greek yogurt and cream cheese for the filling, layered on a homemade graham cracker crust. The lemon and raspberry flavors create a winning flavor combo that everyone loves.
While we love classic cheesecake, cheesecake bites are a go-to dessert of ours that we make for almost any holiday. Our families love these bite-sized desserts and beg us to make them even on non-holiday.
Making mini cheesecake bites is much more simple than a classic cheesecake because there is no water bath needed. Plus, the lemon and raspberry flavors compliment each other perfectly and make the perfect summer treat.
What is in cheesecake bites?
- Graham crackers- you need 9 full sheets of graham crackers for this recipe. Any flavor or brand will do.
- Butter– cold butter is what you need to blend with the graham crackers. Be sure it’s cold!
- Cream cheese- we recommend using full-fat cream cheese for this recipe.
- Greek yogurt (any kind will work)– Greek yogurt is what sets these cheesecake bites apart. They are made with part cream cheese and part Greek yogurt. The tartness of the yogurt adds so much to these cheesecake bites.
- Honey– these cheesecake bites are naturally sweetened with honey.
- Egg– you only use the egg white of the egg for these bites! Be sure to separate the egg over a separate bowl just in case you break the yolk.
- Vanilla extract– a little vanilla adds so much to any cheesecake recipe.
- Lemon juice– the lemon in this lemon raspberry cheesecake bite recipe is lemon juice. We recommend using fresh lemon juice.
- Raspberry jam– you can make homemade raspberry jam or store-bought jam to make a swirl on top of your cheesecake bites.
- Lemon zest- after the cheesecake bites bake and cool, garnish them with lemon zest for added lemon-y flavor.
ingredient swaps
There are a few ingredient swaps that you can make in these cheesecake cups. At the end of the day, you can make these sweet treats however you would like.
Graham Crackers —> Ginger Snaps
Lemon Juice —> Lime Juice or Grapefruit Juice
Lemon Zest —-> Lime Zest or Grapefruit Zest
Honey –> Maple Syrup
Cheesecake Bite Tips
Room Temperature is key
Be sure that you let the cream cheese, egg, and Greek yogurt come to room temperature before blending them together or else you will end up with clumps in your cheese cake cups.
No lumps allowed, be sure everything comes to room temp.
Let the Crust cool
You bake the crust a bit before you add the cream cheese filling. Be sure you let the crust cool before adding the cream cheese filling or else you may end up with a soggy crust.
How to Make Cheesecake Bites
- Prepare the crust. Place the cold butter and graham crackers in the food processor and process until a crumble forms.
- Bake the crust. After the crumble is formed, scoop 2 tablespoons of the crumble into a lined muffin tin and press the crust down until it compresses. It’s ok if the crumble moves up the sides a bit. Bake the crust at 350ºF for 5 minutes. Remove from the oven and let the crust cool.
- Mix the cheesecake filling. Place softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into the food processor and process until smooth. Scoop 1.5-2 tablespoons of cream cheese filling on top of the crust. Evenly spread out the cream cheese filling.
- Raspberry swirl time. Scoop a heaping teaspoon on top of cream cheese cup and then create a swirl with a toothpick or a knife.
- Bake. Place the cheesecake bites into the oven and bake for an additional 10-12 minutes.
- Cool. Remove the cheesecake bites from the oven and let them cool completely.
- Enjoy. Have a cheesecake bite after they are cooled or place them in the refrigerator and enjoy them chilled later!
they could be a frozen treat!
If you are looking for a frozen summer treat, place these cheesecake bites into a freezer safe bag and place them in the freezer after they have cooled completely. Enjoy a frozen cheesecake bite whenever you’d like.
They will last for up to 3 months in the freezer.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
Storage
To store these lemon raspberry cheesecake bites, let them cool completely and place them into an airtight container. Store them in the fridge for up to 5 days.
Freezer Directions
The way we typically freeze mini cheesecake bites is in an airtight container in the fridge. You can use a glass container or even a plastic bag. The less air that is in the container, the less likely there will be freezer burn. Freeze for up to 3 months.
Mini Cheesecake Bites
Ingredients
Graham Cracker Crust
- 9 graham crackers, full sheets
- 4 tablespoons butter, room temperature
Cheesecake Bars
- 8 oz. softened cream cheese
- 1/2 cup 5% plain Greek yogurt, any kind will work
- 1/4 cup honey
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/3 cup raspberry jam, homemade or store-bought work!
- optional: lemon zest for garnish
Instructions
- First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
- Next, prepare graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
- Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
- Bake graham cracker crust for 5 minutes at 350ºF.
- While the crust is baking, prepare the cheesecake filling. Place softened cream cheese, Greek yogurt, honey, egg white, vanilla extract, and lemon juice into a high-speed food processor. Process on high until smooth and combined.
- Once the crust is done, remove from the oven. Spoon in around 1.5 – 2 tablespoons of the cheesecake mixture into each mini cheesecake.
- Then, spoon on around 1 heaping teaspoon raspberry jam into each mini cheesecake. Use a toothpick or knife to swirl the cheesecake mixture with the raspberry jam.
- Bake mini cheesecakes at 350ºF for around 10-12 minutes, or until they are firm to touch.
- Let mini cheesecakes cool for at least 15 minutes before removing from the muffin tin. Then, transfer to the refrigerator to chill for at least 2 hours before serving.
Tips & Notes
- Be sure that you let the cream cheese, egg, and Greek yogurt come to room temperature before blending them together or else you will end up with clumps in your cheesecake cups. No lumps allowed, be sure everything comes to room temp.
- You bake the crust a bit before you add the cream cheese filling. Be sure you let the crust cool before adding the cream cheese filling or else you may end up with a soggy crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
Does the lemon juice Go into the cheesecake mixture? I didn’t see it in the directions.
So sorry I am just seeing your comment. Yes, it does! Just updated the recipe.